By Chef H. Delgado
March 22, 2022
This week we are going to the south of Spain to show you one of its most delicious dishes. This food of humble origins is very typical in Andalusia, especially in Cadiz and Huelva.
The story goes that the first ships coming from America loaded with potatoes were not very popular in the Court. So the humble people in Cadiz started to use it as a base for their diet. In times of hunger, this bulb filled the stomach and was easy to grow in our climate.
However, the cuttlefish was already used for cooking in a stew in which its ink was added. Perhaps the Arabic influence of Andalusian cuisine with the potatoes from America merged to create this traditional stew called "Sepia en Amarillo".
This recipe is also unique because I have used for the first time the Cocot, Le creuset. Michelle Moglia, one of my most loyal and dearest followers, has gifted it to us. Merci beaucoup, Michelle; you make us happy, and the truth is that it is a pleasure to cook with this jewel.
For the "Majado"
I hope you liked the recipe, and above all that, you are encouraged to prepare this delicacy; I assure you that you will love it.
Thank you very much for reading me and Have a tasty day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.
This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.
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